Bring the water to a boil and then whisk in the polenta. Stir well to avoid clumps. Add the seasonings and 1 Tbsp of the olive oil. Simmer for a few minutes, stirring often, until thickened. It should be thick enough to hold it's shape when poured onto a baking sheet, but thin enough to spread with a spatula. Add water as needed to achieve this consistency.
Spread on a parchment lined baking sheet into your pizza shape of choice. Allow the crust to sit for 30 minutes to an hour, to set.
Assemble & Bake the Pizzas
Meanwhile, chop the toppings, and make pesto or ricotta if you're making either of them from scratch.
Preheat the oven to 400° F.
Spread the tomato sauce over the surface of the pizza. Add the toppings that you want to be browned or roasted, such as mushrooms, artichoke hearts, sausage, tomatoes, peppers, onions, garlic, etc.
Bake for 25-30 minutes, or until nicely browned. Remove from the oven and let it rest for 10 minutes or so before cutting, to let the crust stiffen.
Top with cheese, pesto, and fresh herbs.
I usually use Kite Hill brand vegan ricotta, but Andreea taught me to make my own, which is delicious too.